2 random things before I get to the main point of this post:
1. Ankles are important for running. My ankle decided to be a punk and hurt a little when I would start to run. Wednesdays are usually speed work and Thursdays are easy runs. But, no running for this girl.
Enter: treadmill + incline + fast-paced walking
Get in 2 workouts isn’t worth injuring my ankle…but man I was annoyed
2. I will be MIA this weekend except for on Instagram (surprise surprise). I’m going up to Tahoe to go snowboarding/skiing for my BFF’s birthday weekend extravaganza. You know it’ll be good when “extravaganza” is in the title.
On to the point of this post!
For breakfast, I like to have something quick that I can prep the night before. Things like oatmeal, overnight oats, smoothies, etc. Recently, I’ve been making my Banana Chia Pudding! Before I give you my recipe, I wanted to discuss why everyone and their mom is into chia seeds.
NOTE: I majored in physiology and metabolism, so I’m gonna get a little nerdy on you. If you want to zone out and just scroll down to the recipe, I won’t be offended.
Chia seeds are a great source of omega-3 fatty acids and fiber.
Fiber helps you poop. Nough said. (I kid, but I wanted to talk more about Omega-3’s)
Omega-3 fatty acids are essential fatty acids (EFA). “Essential,” in the nutrition world, means that it is a nutrient that your body cannot make in sufficient quantities to meet bodily needs and that it must be obtained from food sources. Our body’s happen to lack the enzyme to produce this EFA.
2 types of omega 3’s can be obtained from food:
- Alpha-linolenic acid– found in plant sources (like chia seeds)
- Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA)– found in fish
Simply put, DHA and EPA are thought to have beneficial effects on cardiovascular disease and inflammation. Also, it is believed that alpha-linolenic acid is essential because of it’s ability to be incorporated into cell membranes.
That’s probably enough of my nerd talk. So on to the food stuff!
Because chia seeds form gels in liquid, they are a great way to make puddings! But I also throw them in my yogurt or cereals at the last minute.
This is my recipe for Banana Chia Pudding! It only uses 4 ingredients, is gluten-free, vegan, and has no added sugar! I should warn you that the finished product will look like something your dog barfed up. It will taste delicious though.
Banana Chia Pudding
- 1 large, ripe, mashed banana
- 2/3 cup unsweetened NF almond milk
- 3 tbsp chia seeds
- 1/4 tsp cinnamon
- Mash banana with a fork or by hand into a bowl (see pic below).
- Add the almond milk, and continue to mash the banana (the mixture will still be a little chunky unless you blend in a blender or food processor).
- Add chia seeds and cinnamon. Stir to combine.
- Cover and refrigerate overnight.
- The chia pudding will have thickened overnight. Can serve as is, but sometimes I like to add a little granola or nuts for crunch!
(Mashed naners and the pudding before refrigeration)